Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
Step 3: Create a well in the center of the dry ingredients. Add the well-drained crushed pineapple, vegetable oil, eggs, and 1 teaspoon vanilla extract.
Step 4: Stir the ingredients with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
Step 5: Pour the batter evenly into your prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool in the pan on a wire rack for about 15 minutes before inverting it onto the rack to cool completely. The cake must be fully cooled before frosting.
Step 7: For the frosting, in a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.
Step 8: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until the frosting is light and fluffy. Mix in the remaining 1 teaspoon vanilla extract.
Step 9: Stir in the shredded sweetened coconut until just combined.
Step 10: Once the cake is completely cool, spread the frosting evenly over the top. Serve and enjoy your tropical treat!